Pecan pie fudge
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A small-batch fudge with maple syrup, pecan butter and cinnamon, set in mini muffin liners. Keep it chilled or frozen and serve cold.
Ingredients
- 1/2 cup (120 ml) maple syrup
- 1/3 cup (85 g) natural pecan butter (pecans only)
- 1/2 teaspoon ground cinnamon
- 3/8 teaspoon salt
- 1/4 cup (56 g) refined coconut oil
- 2 teaspoons vanilla extract
- Optional: 5 tablespoons chopped roasted pecans, and 12 pecan halves for topping
Equipment
- saucepan
- muffin pan
Directions
- Line a mini muffin pan with 12 silicone or waxed liners, or use a small parchment-lined container.
- In a small saucepan over medium heat, stir together the maple syrup, pecan butter, cinnamon, salt, and coconut oil. Stir nonstop to a boil, then boil for about 2 minutes until thickened (a heavy pan may need a minute or two more).
- Mix in the vanilla and the optional chopped pecans.
- Spoon into the liners, add pecan halves on top if you are using them, and freeze for 2 to 3 hours until firm.
Notes
Keep refrigerated or frozen; it doesn’t hold up at room temperature (fine in a cooler). Contains pecans.
Nutrition
Serving: 24g | Calories: 120kcal | Carbohydrates: 8.9g | Protein: 0.1g | Fat: 9.6g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 116mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 7.9g | Vitamin A: 158IU | Vitamin C: 0mg | Calcium: 16mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 pieces. Brands and portions vary, so use it only as an approximation.